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snacking cheese ball

I forgot I played up this recipe from Martha Stewart recipes for holidays. This version is what I did, it seems really cool to share with you because it is a simple recipe is very good at the plate and also those who tried it said it was very rich. Moreover, not you, but I was a bit bored and go to a meeting that always serve the same snacks of cheese, which is basically a cheese Philadelphia and cookies with some ending up soaked with that is added to the cheese. As people are eating this cheese is very unpleasant at the table and finally there is always a portion that is wasted because no one would like, in addition to the cheese that is slowly slipping will jam or whatever you have been placed on top. Pongo
sample
this because at least here where I live is very common to resort to this type of snacks. And thus, without further ado, I present the best recipe that I tell them that you can successfully replace (better taste and even better nutritional value) to the classic sauce quesito with jam and biscuits.

Ingredients:

- 1 Philadelphia cheese of 190 gr.

- 1 tsp Worcestershire sauce (Worcestershire sauce)

- a pinch of salt

- pinch of freshly ground pepper

- 1 natural tbsp butter (unsalted)

- a bit of hot sauce to taste (tabasco or type can be the little devil, I used chipotle) \u200b\u200b

- Grated cheese, Manchego type may be, in my case I used Gouda, can be more expensive but the taste is worth it, or you can use some other combination of cheese you like, such as goat cheese for example.

-

chopped walnuts - dried cranberries

- slices of toast (in my case I used a thin baguette, sliced \u200b\u200band baked with a little olive oil)

- sliced \u200b\u200bcucumbers (or any other fresh vegetables in which spreadable cheese)

Procedimiento:

Derrite un poco la mantequilla, solo hasta que se ablande. En un tazón coloca el queso Philadelphia y mezcla con la mantequilla hasta que se integren, quedará cremosito, después agrega el queso rallado, la sal, pimienta, salsa inglesa, salsa picante y mezcla todo, prueba para evaluar la sazón. Una vez que te ha gustado como queda esta preparación, todo lo que tienes que hacer es tomar toda la mezcla y comenzar a hacer una esfera, ya que la tienes la ruedas sobre las nueces  y los arándanos, así queda la bola de queso cubierta. Colócala sobre una charola para botanas y acompáñala con el pan tostado y el pepino rebanado. No olvides include a pair of knives for spreading.

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is ready, Coven Garden 6, I invite you all to take a turn through its pages, we now bring the department a photographer, in a space that was once a factory.

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Story of a pumpkin pie on hand

I'ma fan of pumpkin pie, and decided I had to know how to make one, and I could get the pumpkin and pumpkin pie not a sale. It is not often that sold in my city, in fact, when the fall began first thing I thought is in a delicious pumpkin pie, but I suspected it would have to go out and buy "the other side." But after doing the experiment they began to sell in a shop here, we bought it for such, but honestly was not the same, but he knew that saborcito to artificial, as when testing a normal supermarket fruit and then eat an organic, first thing you think is "do not know medicine." He lacked that touch of home.

is really cool to enjoy the process of doing a project like this, get the ingredients, the right recipe and get down to work. For me it was the first time to cut a pumpkin, and is very rich, because smell is super fresh, the texture and consistency of the fruit is very different, and contrary to what I imagined, the part containing the seeds (like those of a melon) is disgusting, rather, as I say, it smelled very rich something natural and fresh.

In total I made 4 pies, two out of the first "wave", and used a pie crust that already sell lists because, as was my first time do not want to risk ruin and venture to make a bad scab. But in the second batch of pies was more confident and made my own pie crust. The first batch I am very rich, was what I wanted, except for the crust, I was disappointed not to have a richer crust, so the second time and I did and went well, but I need to perfect it, but the 1st was pretty good.

So here I share the recipe on which I based myself, I chose one in which the pumpkin puree home away from home and can not, because yes, there are many recipes for this pie but canned pumpkin puree. .. and that brings nothing to joke.

Recipe for homemade pumpkin pie:

Crust:
-2 cups sifted flour
-1 1 / 2 sticks butter -1 tsp salt

-6
tablespoons ice water (I added also a little ground nut)

Filling:
-2 eggs, lightly beaten
-1 / 2 kg pumpkin puree: Boil 1 kg of pumpkin in a pressure cooker for approx. 40 mins. with 1 cup of water as it is cooked remove the seeds, squeezed and weighed (I have a pressure cooker and cook the squash in the steamer, was very good).
-3 / 4 cup brown sugar
-1 / 2 tsp.
salt - 1 tbsp.
cinnamon -1 / 2 tbsp.
ginger -1 / 4 tsp.
ground cloves (I added 1 / 2 tsp. of nutmeg) -1
can evaporated milk (I used Carnation )

Procedure:
The crust is made by mixing flour with a stirrup, salt and butter. After water is added by the spoonful until you go attaching a soft dough. Refrigerate for 30 mins. and then spreads to roll enough to cover the mold to be used. For the filling

what you do is mix all ingredients in blender.

Pour filling into crust and bake for 45 minutes at 200 ° C.

When the pumpkin is already cooked (in this case steam) separate it from the shell

to prepare the mash.

Since you have the puree is poured over the crust.

So

is how it looks once baked.

And the verdict of the first round: yumi! although the crust could be better.

Toast the seeds to take advantage and eat them as Botanita.

The verdict: they were rich but I passed the salt: p

I recommend using only a little salt over the seeds and add a little spice.

This process saw the 2nd round, crusty home.

The verdict in the second round, did better with homemade crust, but still lack

improvement. Rich puree.

And they could not miss the pancakes I made with leftover mashed me.

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Paper Whole Kitchen

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For there I found a link to the digital magazine Whole Kitchen Magazine, a publication dedicated to the culinary world and has been a visual delight and source of different fancy at every turn page. Here you can find recipes available in SPANISH! and very well done photo. So I invite you to browse the 3rd and more latest edition:

Open publication - Free publishing - online magazine

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Fancy Letters For Blogging

Magazine Hot cakes with buttermilk biscuits

Hello! I've kept a little away from the computer for one reason or another, and is likely to be forthcoming is still a bit away, because my baby is almost here. But try to keep in touch.

I hope you had very happy holidays and now have a very happy day for Reyes, thread uns Chocolatito rich and warm. To me it still does not make me thread but hopefully even touch me a bit.

Today I'll share a recipe for Hot cakes that are delicious, very fluffy and with a very distinct flavor. Ingredients:

• 2
• cups flour 1 1 / 2 tsp.
baking powder 2 tablespoons oil
• 2 eggs 1 1 / 2 cup milk
• lemon juice 1 tbsp
• marmalade low in sugar

Procedure:

• First of all, in a container of milk, add lemon juice, mix a little and let sit until the milk looks a little cut (approximately 15 minutes)
• In a large bowl mix all dry ingredients and then add the wet and incorporates all with a hand stirrer.
• In a hot griddle or frying pan add some butter and let melt without burning it, then start adding the mixture in a round for pancakes and flip it just until bubbles start to come along and look a bit dry. Keep the pan over medium heat so it does not burn your pancakes.

Now it's time to try the pancakes, they are super rich and a subtle orange flavor. I hope so and have fun. A tip to make them healthier is to use whole wheat flour, for anything that does not sacrifice taste, also remembers that it is preferable to use natural honey to sweeten. Another option is to use light milk or soy milk.